Flaumen Tzimmes

Ingredients

• 1.3.5 kg beef brisket, fresh
• 2.salt
• 3.pepper
• 4.onion salt
• 5.garlic salt
• 6.Maggi Fondor seasoning
• 7.4 carrots, whole, peeled
• 8.2 onions, sliced
• 9.880 g canned tomatoes, seeded
• 10.2 bay leaves
• 11.peppercorns
• 12.allspice berries
• 13.2 cloves garlic
• 14.10 prunes, stoned
• 15.45 ml lemon juice
• 16.60 ml golden syrup
• 17.30 ml brown sugar
• 18.500 g prunes
• 19.10 potatoes, halved if medium, quartered if large

Method

1. 1.Season the brisket sparingly with salt, pepper, onion salt, garlic salt and Maggi Fondor.
2. 2.Put in a roasting pan with the carrots, the onions, the canned tomatoes (juice included), the bayleaves, peppercorns, allspice, garlic and the first 10 stoned prunes.
3. 3.Cover the brisket ¾ of the way with water and bake in a 350°F (180°C) oven, lid on, for about 1½ hours.
4. 4.Now add the lemon juice, syrup and the 500g prunes. Bake with the lid off.
5. 5.After an hour or two, the fat of the brisket will accumulate and take over the water. This is the time to add the potatoes.
6. 6.The potatoes need about 3 hours to cook with the meat. They must be watched and turned constantly.
7. 7.Taste the tzimmes every now and then; add more lemon juice and more syrup as needed.
8. 8.When the meat is soft and brown, take out and cool.

Notes

• Traditional Jewish sweet meat stew (tzimmes). Flaumen is Yiddish for prunes.
• Total cook time can be 5–6 hours. The flavour balance of lemon juice and golden syrup should be adjusted to taste throughout cooking.
• Season the brisket sparingly with salt at the start — add more later if needed.
• Source: page 7 of Adobe Scan 24 Feb 2026.pdf.